Chinapedia | 'Culinary Class Wars': Satisfy your foodie cravings in HK

Netflix’s recent hit, Culinary Class Wars, has captivated audiences with the thrilling competition. This South Korean cooking competition topped Netflix's Global Top 10 list of non-English shows for three consecutive weeks.

The show pits 100 renowned chefs and talents in a culinary battle for a cash prize of 300 million Korean won (approximately HK$1,700,00). Judged by the esteemed Paik Jong-won and Michelin three-star Chef Anh Sung-jae, the competition showcases the ultimate clash of culinary skills and creativity.

For those who crave the top delicacy presented in the show, luckily, two chefs in Culinary Class Wars are now in Hong Kong! 

Chef Anh Sung-jae: Mosu Hong Kong

Opened by Chef Anh Sung-jae, Mosu Hong Kong is an innovative Korean cuisine restaurant. The restaurant is nestled in the M+ museum. Besides a fine dining journey to Korea, the restaurant also offers a panoramic view of Victoria Harbor and the Hong Kong skyline.

The first Mosu restaurant was opened in 2015 in San Francisco. Two years later, Mosu opened its second restaurant in Seoul. The restaurant quickly gained recognition and was awarded three Michelin stars in 2022. In the same year, Mosu Hong Kong was opened, bringing innovative Korean cuisine to the West Kowloon Cultural District.

With a penchant for innovative cooking of traditional ingredients, Chef Anh Sung-jae continues to explore Hong Kong's local ingredients and incorporate Cantonese cooking techniques to create more contemporary cuisine that expresses Hong Kong's distinctive flavors.

Chef Park Eun-young: Grand Majestic Sichuan

Another chef in the show, the "Goddess of Chinese Cuisine" Park Eun-young, is currently a sous-chef at the Grand Majestic Sichuan in Central, Hong Kong. Described as "dramatic", the 70s-era supper club style design offers a glamorous escape to the busy city life.

Sichuan cuisine is famous for its pungency and spicy flavor. The liberal use of chili pepper and Sichuan pepper together contributes to its distinctive taste of numb spiciness. In particular, the Sichuan peppercorns produce a tingling and numbing feeling, creating new levels of aromatic flavor. 

(English editor: Ella Qu)

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